Mangalorean Manoli Bheeja Upkari Recipe - Ivy Gourd & Cashew Sabzi

Name: Mangalorean Manoli Bheeja Upkari Recipe - Ivy Gourd & Cashew Sabzi
Prep time: 30 min
Cuisine: Mangalorean
Ingredients: 300 grams Tindora (Dondakaya/ Kovakkai); (Manoli); 1/2 cup Cashew nuts; (tender ones); soaked in warm water and salt for 15 minutes; 3 tablespoons Fresh coconut; grated; 1 teaspoon Sugar; Salt; to taste; To temper; 2 teaspoons Coconut Oil; 1 teaspoon White Urad Dal (Split); 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 3 Dry Red Chillies; broken (adjust to taste); 1/4 teaspoon Turmeric powder (Haldi); Curry leaves; a few

By Admin

Prep Time Total in 30 M

Course Side Dish

Cuisine Mangalorean

Diet Vegetarian

Mangalorean Manoli Bheeja Upkari Recipe is the Konkani style Ivy Gourd & Cashew Sabzi. A customary side dish, in any function or festival in Konkani cuisine. Fresh, tender cashews are sauteed along with tender ivy gourd to make this tasty and simple stir fry.

Ingredients

300 grams Tindora (Dondakaya/ Kovakkai)
(Manoli)
1/2 cup Cashew nuts
(tender ones)
soaked in warm water and salt for 15 minutes
3 tablespoons Fresh coconut
grated
1 teaspoon Sugar
Salt
to taste
To temper
2 teaspoons Coconut Oil
1 teaspoon White Urad Dal (Split)
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
3 Dry Red Chillies
broken (adjust to taste)
1/4 teaspoon Turmeric powder (Haldi)
Curry leaves
a few

Instructions

Step 1

To begin making Mangalorean Manoli Bheeja Upkari Recipe (Ivy Gourd & Cashew Sabzi), soak the cashews in warm water and a little salt for about 10 minutes

Step 2

Wash the Ivy gourd and cut off the ends

Step 3

Slit them lengthwise in quarters

Step 4

Heat oil in a heavy bottomed pan

Step 5

Once the oil is hot, add mustard seeds and let them splutter

Step 6

As the mustard splutters, add split black gram and fry till them till it turns golden brown

Step 7

Break in the dry red chillies into half into the kadai and add curry leaves along

Step 8

After a few seconds of frying them, add the cashew nuts, slit manoli or ivy gourd and turmeric

Step 9

Toss the veggies and cashews to mix with the tempering

Step 10

Keep sauteing for a couple of minutes on medium heat

Step 11

Add salt , sugar and about 1/2 cup of water and mix everything well

Step 12

Now cover and cook in low heat for 15 to 20 minutes or until the ivy gourds are tender

Step 13

Make sure not to overcook the Tindora though

Step 14

Both the Tindora and cashew nuts should be soft but slightly crunchy

Step 15

Add grated coconut and allow all the water to dry up with stirring

Step 16

Check for salt and adjust spices if needed, allow to sit for a minute and switch off

Step 17

Serve Mangalorean Manoli Bheeja Upkari Recipe (Ivy Gourd & Cashew Sabzi) with Steamed Rice, Bendekayi Koddel/Bolu Huli Recipe and Aralu Sandige Recipe for lunch